I’m sure every country that grows apples has some version of a baked apple recipe. Personally, I’m somewhat indifferent to fresh apples, but baked apples are just pure goodness. I love the smell of baking apples sprinkled with cinnamon wafting from my oven. In the fall, I buy the freshest apples at a local veggie store. This time, I used Ambrosia apples grown locally in British Columbia. These apples are firm and sweet and don’t become soggy during baking. Pretty much any variety of apples can be baked, but firmer medium-sized apples are best.
- 4 medium size apples (choose firmer apple varieties. I used local BC Ambrosia apples).
- 1/2 cup walnuts
- 1/2 cups raisins
- 4 tablespoons honey
- spices (cinnamon, allspice, nutmeg)
1. Wash the raisins; pat dry with a paper towel.
2. Chop the walnuts and lightly toast them on a dry frying pan. Be careful not to burn the walnuts.
3. Core the apple with an apple corer or a teaspoon, taking care to remove all parts of the seed box.
4. Stuff the apple cavity with alternating layers of raisins and walnuts.
5. Pour 1 tablespoon of honey into each apple cavity.
7. Sprinkle with a dash of cinnamon (or nutmeg or allspice).
8. Heat the oven to 350°F (175°C).
9. Arrange the apples in a baking pan. Cover the baking pan with a sheet of foil.
10. Bake, covered, for 40 minutes. Remove the foil and bake for a further 20 minutes.
11. Let cool and enjoy!